Mains · Finnish

Mascarpone Panna Cotta

Name: Mascarpone Panna Cotta
Cook time: 75 min
Total time: 75 min
Yield: 4 servings
Cuisine: Finnish
Ingredients: 2 gelatin sheets; 2 dl heavy cream; 1 dl milk; 1 dl sugar; 1 tsp grated mandarin zest; 0.5 dl mandarin juice; 1 tub mascarpone 250 g; 4 mandarins 440 g; 1 dl sugar; 0.5 dl water; 0.5 tsp cardamom

The classic dessert panna cotta gets a fresh twist when flavored with mandarin and mascarpone. Finish the portions with macerated mandarin segments.

Smarrig Kitchen1y

Machine-translated, original language: Suomi.

Cook 1 h 15 minTotal 1 h 15 minInspired by k-ruoka.fi

Method

1
Measure the sugar, water, and cardamom into a saucepan. Bring the mixture to a boil and let it simmer gently for about 10 minutes. Using a small, sharp knife, cut away the peel and white pith from the mandarins, and then supreme them by cutting out the segments from between the membranes. Place the filleted mandarin segments into the warm sugar syrup and let them macerate for 10–15 minutes, or until the syrup has cooled.
2
Soak the gelatin sheets in cold water for about 5 minutes.
3
Measure the cream, milk, and sugar into a saucepan. Bring the mixture to a boil, stirring occasionally. Remove the pan from the heat and stir in the grated mandarin zest and mandarin juice.
4
Squeeze the excess water from the gelatin sheets and dissolve them into the hot cream-milk mixture. Stir until smooth. Allow the mixture to cool slightly, then stir in the softened mascarpone until smooth.
5
Divide the panna cotta into shallow glasses or small dessert bowls. Cover with plastic wrap and place in the refrigerator to set for at least 2 hours. The panna cotta should remain pleasantly wobbly.
6
Spoon the macerated mandarins on top just before serving.